Articles
Is it possible to substitute MAP with or without ethylene scrubbing for CA in marine transport of tree-ripe mango?
Article number
1456_32
Pages
245 – 250
Language
English
Abstract
Mangos from South America can require 4 or more weeks for marine transport to the USA. To achieve these shipping durations, green (unripe) fruit are currently transported in air at 7-9°C (i.e., below their chilling threshold temperature). This results in poor quality, especially flavor, in the marketplace.
Controlled atmosphere (CA) can allow mature-green mangos to be stored for up to 6 weeks at 12°C, but sensory quality is questionable; alternatively, tree-ripe mangos can be stored in CA for up to 4 weeks at 7°C with good flavor.
Unfortunately, CA marine transport is not considered to be a feasible approach for these mango exports due to high expense and logistical issues.
To overcome these obstacles, we targeted shipping tree-ripe mangos in modified atmosphere packaging (MAP) at lower temperatures with ethylene scrubbers to supplement MAP effects in inhibiting overripening during extended transport.
We first determined the optimum O2 and CO2 concentrations for storage of ‘Tommy Atkins’, ‘Kent’, and ‘Keitt’ mangos using CA, then worked with Breatheway® MAP and RYPEN™ ethylene control filters to duplicate the optimum CA in storage experiments simulating marine transport from South America to US markets.
The study concluded with three commercial shipments from Brazil to New Jersey (‘Kent’ and ‘Tommy Atkins’) and Peru to California (‘Kent’). The optimum CA was 6 kPa O2 plus 5 or 10 kPa CO2 for ‘Tommy Atkins’ and 4 kPa O2 plus 5 or 10 kPa CO2 for ‘Keitt’. The MAP equilibrated at 6 kPa O2 + 9 kPa CO2 for both cultivars.
The CA and MAP both slowed ripening in terms of softening, external and internal color changes, and changes in soluble solids and titratable acidity.
Scrubbing reduced ethylene in the MAP by 85% and further inhibited ripening-related softening and color changes.
Sensory evaluation confirmed that fruit in MAP remained less ripe than the controls during shelf life.
Commercial shipping tests of mangos in MAP with or without ethylene scrubbing, from Brazil to New Jersey, USA and from Peru to California, USA, confirmed the lab results.
Controlled atmosphere (CA) can allow mature-green mangos to be stored for up to 6 weeks at 12°C, but sensory quality is questionable; alternatively, tree-ripe mangos can be stored in CA for up to 4 weeks at 7°C with good flavor.
Unfortunately, CA marine transport is not considered to be a feasible approach for these mango exports due to high expense and logistical issues.
To overcome these obstacles, we targeted shipping tree-ripe mangos in modified atmosphere packaging (MAP) at lower temperatures with ethylene scrubbers to supplement MAP effects in inhibiting overripening during extended transport.
We first determined the optimum O2 and CO2 concentrations for storage of ‘Tommy Atkins’, ‘Kent’, and ‘Keitt’ mangos using CA, then worked with Breatheway® MAP and RYPEN™ ethylene control filters to duplicate the optimum CA in storage experiments simulating marine transport from South America to US markets.
The study concluded with three commercial shipments from Brazil to New Jersey (‘Kent’ and ‘Tommy Atkins’) and Peru to California (‘Kent’). The optimum CA was 6 kPa O2 plus 5 or 10 kPa CO2 for ‘Tommy Atkins’ and 4 kPa O2 plus 5 or 10 kPa CO2 for ‘Keitt’. The MAP equilibrated at 6 kPa O2 + 9 kPa CO2 for both cultivars.
The CA and MAP both slowed ripening in terms of softening, external and internal color changes, and changes in soluble solids and titratable acidity.
Scrubbing reduced ethylene in the MAP by 85% and further inhibited ripening-related softening and color changes.
Sensory evaluation confirmed that fruit in MAP remained less ripe than the controls during shelf life.
Commercial shipping tests of mangos in MAP with or without ethylene scrubbing, from Brazil to New Jersey, USA and from Peru to California, USA, confirmed the lab results.
Authors
F. Shahzad, M. Doron, S.A. Sargent, S.T. de Freitas, J.K. Brecht
Keywords
Mangifera indica, chilling injury, optimum atmospheres, ethylene management, quality, ripening, shelf life
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